Anyway, know I don't mind the occasional rainy day. The don't happen very often and now I almost look forward to them. Almost. Only because they feel like a novelty. I much prefer sunshine, and the warmer the better!
Also, since I'm not running it's easier to enjoy the grey. I sort of like the grey, it matches my mood. Not that I'm sad, but I feel mellow and little subdued. It keeps me feeling grounded and in a way connected to the life cycle of the earth.
Deep thoughts. And you thought this was just a recipe! It is, keep reading.
Today was a pretty good day. It's been quiet and home. Just Riley and me. And he doesn't talk much :) I started my day off with a yoga class at one of my favorite studios, followed by a coffee date with myself at my favorite coffee shop (Backporch), some quality time with my pup, and now enjoying a new recipe using two of my favorites: chocolate and peanut butter.
I do miss the freedom of moving effortlessly over the trail, but for now I'm settling into this slower paced life. And it's ok. Especially when chocolate and peanut butter are part of my day!
To make this chocolate peanut butter cup dessert, I basically just blended chocolate and nut butter. It didn't need a whole lot else.
= So much yes
Recipe: Chocolate Peanut Butter Cup Dessert
- 2 c cashews, soaked
- 6-8 dates, pitted
- 1/2 c cacao powder
- 1/2-2/3 c nut milk (depending on consistency)
- 1 banana
- pinch of sea salt
- vanilla extract
- 3 T peanut butter
- peanut butter,
- Chocolate or carob chips
- cacao nibs
- walnuts or hemp seeds
Add all ingredients to a blender and process until smooth. Transfer to a small container and sprinkle (generously) with walnuts, chocolate chips, and cacao nibs. Drizzle with peanut butter and refrigerate for a couple hours.